Some cosmetic changes in preparation for larger site changes in the works.


Shrimp and grits was brought to "the world" by Bill Neal at Crook's Corner in Chapel Hill. Before

Veteran Member
1972 posts
Joined: Aug 15, 2007


Posted to Thread #29613 at 3:04 pm on May 5, 2017

that it was a "poor man's" breakfast in the Low Country--prepared in the fisherman's kitchen from yesterday's catch.
IMO, the thing that both Marilyn's recipe and the other "extended" one is that when cooking the grits, cook them in half milk and half water.
I cook mine on the stove top for 30-40 minutes (good stone ground), adding more liquid as necessary. They can cook all day if you want.
Another iteration of them is to cook tasso sausage and make gravy from the drippings to serve with the shrimp and grits.

Other messages in this thread: